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Cinnamon Roll Cookies Recipe

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These Cinnamon Roll Cookies are a delightful twist on the classic cinnamon roll, offering all the warm, sweet flavors in a soft, chewy cookie form. Featuring a cinnamon sugar filling rolled inside a tender dough and topped with creamy cream cheese frosting, they are perfect for satisfying your sweet tooth in under 30 minutes.

Ingredients

Dry Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1 1/2 cups Cake Flour
  • 2 tsp. Corn Starch
  • 1 tsp. Baking Soda
  • 1 tsp. Baking Powder
  • 1 tsp. Salt

Cookie Dough

  • 1 cup cold, unsalted butter, cubed (16 Tbsp.)
  • 1 1/4 cup granulated sugar
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp. vanilla extract

Cinnamon Sugar Filling

  • 1 cup packed brown sugar (light or dark)
  • 6 Tbsp. softened butter
  • 2 Tbsp. cinnamon

Cream Cheese Frosting

  • 8 oz. cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 1/2 cups confectioners sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt

Instructions

  1. Preheat and Prepare Filling: Preheat your oven to 400°F. In a small bowl, mix together the brown sugar, softened butter, and cinnamon until smooth to create the cinnamon sugar filling, then set it aside.
  2. Mix Dry Ingredients: In a large bowl, combine all dry ingredients including the flours, corn starch, baking soda, baking powder, and salt, then set this mixture aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the cold cubed butter for about 1 minute. Add granulated sugar and cream until smooth and well combined, approximately 1-2 minutes.
  4. Add Eggs and Vanilla: Incorporate the eggs, egg yolks, and vanilla extract into the creamed butter and sugar mixture, mixing until fully combined.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients about 1/4 cup at a time, mixing until just combined.
  6. Shape Dough: On a lightly floured surface, press the cookie dough into a long rectangle approximately the size of a 9×13 inch dish, flattening it with your hands without a rolling pin.
  7. Spread Filling: Evenly spoon the cinnamon sugar filling over the dough rectangle.
  8. Roll Dough: Carefully roll the dough starting from the long edge to enclose the filling, ensuring the dough does not tear.
  9. Slice Cookies: Cut the rolled dough into 10-12 slices, each about 4.5 oz.
  10. Form Balls and Bake: Roll each slice into a ball, sealing the filling inside. Place them on a baking sheet and bake for 9-11 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a cooling rack.
  11. Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter with a hand mixer until smooth. Gradually add the confectioners sugar, vanilla extract, and salt, mixing until creamy. Add more powdered sugar to reach desired consistency if needed.
  12. Frost and Serve: Spread the cream cheese frosting over the cooled cookies and optionally sprinkle extra cinnamon on top. Store the cookies in the refrigerator for up to 5 days.

Notes

  • Use cold butter for the dough to achieve a tender, flaky texture.
  • Pressing the dough with your hands instead of a rolling pin prevents overworking the dough, preserving softness.
  • Seal the filling tightly inside the cookie dough balls to avoid oozing during baking.
  • Adjust the amount of confectioners sugar in the frosting according to desired sweetness and consistency.
  • Cookies can be stored in an airtight container in the fridge for up to 5 days.

Find it online: https://bitezly.com/cinnamon-roll-cookies-recipe-2/